Hearty Chicken Soup with Horseradish Dumplings
1 hour 5 min
This traditional country-style, cold-weather soup is quick to make and tastes great. Hearty dumplings with a kick of horseradish make it a satisfying meal. Delicious!
Jan Cutler
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Ingredients
Serves: 4
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 375g skinless, boneless chicken thighs, chopped
- 120g self-raising flour
- 60g light vegetable suet, shredded
- 1 tbsp snipped fresh chives or parsley, plus extra to garnish
- 1 tbsp grated horseradish from a jar
- 500ml chicken stock, made with stock cubes
- 125g frozen peas
Method
Prep:40min ›
Cook:25min ›
Ready in:1hr5min
- Heat the oil in a large pan and fry the onion, celery and carrots for 2 minutes, stirring occasionally.
- Add the chicken and cook for 3-4 minutes, stirring occasionally, until lightly coloured.
- Stir together the flour, suet, chives or parsley and horseradish. Season and add just enough cold water to mix to a fairly dry, stiff dough. Divide into 16 pieces.
- Add the chicken stock and peas to the pan and bring to the boil. Season, then drop in the dumplings. Cover and simmer gently for about 12 minutes or until they are risen and firm. Garnish with chives or parsley and serve immediately.
Swap
For horseradish, use wholegrain mustard.
…another idea
Cock-a-leekie soup Omit the onion, celery, carrots and peas from the basic recipe as well as the dumplings. Fry 2 sliced leeks and 2 rashers lean smoked back bacon, rinded and chopped, in the oil with the diced chicken as step 2, then add the stock, bring to the boil, and stir in 60g long-grain rice and 12 ready-to-eat prunes. Season and simmer for 12-15 minutes or until the rice is tender. Add a squeeze of lemon juice and sprinkle with chopped fresh parsley before serving.
